Savoury Veggie Pancakes

I’ve made these vegan savoury pancakes a few times for weekend brunches but have never featured them before. That’s because by the time they are ready, I’m already starving, so I don’t think about taking a picture. But yesterday I thought I had to post this because they are such a nice brunch.

Like every Sunday, I sleep in until around midday (uhum!). And cosy homemade brunches are most welcomed. Most of the time, I like sweet brunches on the weekend, like muffins, scones, some sweet crepes or pancakes. Yesterday morning however, my sis wanted a savoury one. So, as she was going to help me do them, I decided to take some shots as we go through. So here you go! We had a magnifique Sunday brunch (umm, at 3pm!).

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Thanks for this inspiration! I used whole wheat flour and had to cut the batter with extra water because it was so thick, and it worked better for me to put the batter down in the pan first and then put the veggies on top of it. I also didn&#39;t sautee the mushrooms first; they still cooked and came out yummy. We drizzled the result with lemon tahini sauce. Fabulous!

Something went very wrong, I&#39;m afraid. I cooked then exactly as stated but the pancake was gummy and unattractive. I&#39;m sure it&#39;s me — but can you think of some reason this might have happened? The batter seemed rather thick…is it supposed to be?

Sorry to hear this. This batter is thicker than a crepe batter because it needs to hold the vegetables together. But if you are finding it a little too thick, you could try using just one cup of soy milk and one cup water instead of 2 cups soy milk. In that case, I would omit the baking soda and only use the 2 teaspoons of baking powder. Let me know if this works better.

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We are Teenuja & Kevin, the couple behind the Veganlovlie blog and YouTube Channel. Currently based in Montreal, we are vegan foodies who love to immortalise our vegan recipes into delicious photos and make tempting recipe videos. Read more...

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